Broccoli Cheddar Frittata Broccoli Cheddar Frittata

Image: Ronald Tsang | Food styling: Claire Stubbs | Prop styling: Geary House

Enjoy this vegetarian frittata that's packed with broccoli and cheddar for breakfast, lunch or dinner.

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings



Position rack in top third of oven; preheat to 400°F. In large bowl, whisk together eggs, milk and ¼ tsp each of the salt and pepper. Stir in 1 cup of the cheddar; set aside. 

In 10-inch cast-iron or ovenproof nonstick skillet, heat oil over medium heat; cook garlic and remaining 1/4 tsp each salt and pepper until fragrant, about 30 seconds. Add broccoli; cook, stirring, until tender, about 6 minutes. Stir in red peppers.

Pour in egg mixture; cook, running spatula along edge to let egg mixture flow underneath, until edge pulls away from pan, 4 to 5 minutes.

Sprinkle with remaining 1/2 cup cheddar. Bake until light golden and set, about 8 minutes; broil for 1 minute. Remove from oven; let stand for 10 minutes. 

Cut frittata into 4 wedges.

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 705 mg
  • Sugars 3 g
  • Protein 22 g
  • Calories 354
  • Total fat 27 g
  • Potassium 360 mg
  • Cholesterol 414 mg
  • Saturated fat 10 g
  • Total carbohydrate 8 g


  • Iron 16
  • Folate 40
  • Calcium 26
  • Vitamin A 70
  • Vitamin C 90
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Lunch & Dinner

Broccoli Cheddar Frittata